2023 Dong Pian Rou Gui Yancha - Wuyi Rock Oolong Tea

In Chengdun Village, nestled near Wuyishan National Park, certain high mountain areas yield a winter harvest of rock tea, in addition to the traditional spring harvest. This winter rock tea is meticulously harvested during the autumn months, typically commencing in mid-October and concluding by late October. Following an intricate production process, these teas are made available during the winter months.

Distinguishing itself from the typical light roast applied to winter oolongs, the producer of this particular tea enlisted the expertise of an experienced tea artisan. Over the span of more than ten hours, the tea underwent an additional charcoal baking process, resulting in a nuanced baking level slightly less than medium. This unique approach enhances the flavor profile, presenting a tea that marries the characteristics of winter harvest with the craftsmanship of an extended charcoal bake.

Rou Gui (肉桂), meaning cassia or Chinese Cinnamon in Chinese, stands as a revered cultivar renowned for its distinctive aroma. Developed over a century ago during the Qing Dynasty, this cultivar has become well-established and is extensively cultivated in the Wuyishan region. The tea trees, characterized by medium-sized leaves, mature slightly later than many other cultivars in Wuyishan.

Alongside Da Hong Pao and Shui Xian, Rou Gui holds its place as one of the top three most sought-after rock teas. Renowned for its exceptional and enduring aroma, Rou Gui rock tea is often praised with the saying: "No tea can surpass the fragrance of Rou Gui and the mellowness of Shui Xian."